CORNISH HENS WITH TOASTED RICE STUFFING Yield: 2 Servings 1 tb Butter 1/2 c Pecans, chopped 1 c Water 2 Cornish Hens, thawed 1/4 ts Black pepper 1 pk UNCLE BEN'S Long Grain & Wild Rice Original Recipe 1 1/3 c Orange juice 1/4 c Raisins 1/2 ts Salt 1 ts Butter, melted Melt butter in a sauce
1 teaspoon herb seasoning 2/3 cup wild rice (uncooked) 2 (1- to 11/4-pound) Cornish hens Salt and pepper 1/4 cup butter or margarine 1/2 cup red currant jelly 1/4 cup brandy 1/4 cup minced celery 1/4 cup minced shallots or onion 2 tablespoons minced green pepper 2 tablespoons butter or margarine
Combine giblets, necks, celery, onion quarters, bay leaf, sage, rosemary, marjoram, salt and pepper in saucepan. Cook until tender, about 1 hour. Strain broth; chop giblets and necks (skin removed); set aside.